Save There's something magical about opening the oven door halfway through cooking and finding that the kitchen has filled with the most intoxicating blend of roasted garlic, charred peppers, and that unmistakable piri-piri heat. My neighbor actually followed the smell one evening and asked what I was making, which tells you everything you need to know about this traybake. It's bold, colorful, and honest in the best way—a dish that doesn't need to whisper to get your attention.
I made this on a Tuesday evening when I'd promised to cook something quick but still impressive, and my partner walked in just as the tomatoes were hitting the tray for their final roast. The kitchen was absolutely steaming by then, and we both stood there for a moment watching the colors deepen—the red peppers turning mahogany, the sweet potato edges getting that slightly caramelized crunch. That's when I knew this recipe was a keeper.
Ingredients
- Bone-in, skin-on chicken thighs: Four pieces give you that perfect ratio of crispy skin to tender, juicy meat that boneless chicken will never achieve no matter how hard you try.
- Piri-piri seasoning: Use paste if you can find it—the oils distribute more evenly than powder and create deeper, more complex heat.
- Smoked paprika: This is your secret depth booster, adding a whisper of smokiness that makes people ask what your ingredient is.
- Sweet potatoes: Cut them into roughly 2 cm chunks so they roast through in the same time as the chicken instead of turning to mush.
- Red onion and both peppers: The three colors aren't just for show—they each bring different sweetness levels that balance the piri-piri heat.
- Garlic, sliced thin: Thin slices scatter better through the vegetables and toast to golden sweetness rather than burning at the edges.
- Cherry tomatoes: Add these halfway through so they collapse into tangy little pockets of flavor without drying out completely.
- Fresh coriander or parsley: Choose whichever you have on hand; the green freshness at the end cuts through the richness beautifully.
Instructions
- Get your oven singing:
- Preheat to 200°C (180°C fan) and give it a few minutes to reach temperature—a fully preheated oven is what creates that golden, caramelized exterior on your vegetables.
- Coat the chicken in heat and flavor:
- Toss your thighs with the piri-piri, olive oil, smoked paprika, salt, and pepper in a bowl, getting your hands in there to make sure every bit of skin gets seasoned. You'll feel the oil warm slightly from the friction, and that's exactly when you know it's ready.
- Build your vegetable foundation:
- Spread the sweet potatoes, onion, and peppers on your bray, drizzle with a little more oil, scatter the garlic, and toss it all together so nothing's crowded. A single layer means everything gets direct heat and colors properly.
- Nestle in the chicken:
- Arrange your thighs skin-side up among the vegetables—this positioning is crucial because skin-up means crispy skin, and that's non-negotiable.
- First roast:
- Give it 30 minutes at temperature, and resist the urge to open the door too often. The first 30 minutes are when the chicken is rendering its fat and starting to crisp.
- Add the finishing touch:
- Scatter the halved cherry tomatoes across the tray and return it to the oven for another 10 minutes—just enough time for them to soften and split slightly without losing their structure completely. The chicken is done when a skewer inserted into the thickest part releases clear juices, not pink.
- Finish and serve:
- Pull everything out, shower it with fresh herbs, and set lemon wedges alongside—a squeeze of acid over the whole tray brings everything into focus.
Pin it The first time a friend asked me to make this for her dinner party, I worried it was too casual for the occasion—just a tray bake, nothing fancy. But halfway through the meal, someone asked for the recipe, then someone else, and by dessert I realized that sometimes the best food is the stuff that comes out of the oven looking effortless, tasting unforgettable, and making people feel genuinely taken care of.
Playing with Heat Levels
The piri-piri seasoning gives you a warm, building heat that isn't aggressive, but if you want more fire, add a pinch of chili flakes when you season the chicken, or toss thin slices of fresh chili in with the vegetables. I've learned that adding heat early in the cooking process makes it mellow and distribute through everything, whereas adding it at the end creates sharp spikes of intensity. Know your audience, and if you're cooking for mixed spice tolerance, keep the base mild and let people add their own heat at the table with lemon and fresh chili.
Vegetable Variations That Actually Work
Sweet potatoes are wonderful, but butternut squash brings a different, almost honeyed sweetness that some people prefer. Root vegetables like parsnips and regular potatoes work beautifully too, though they'll need slightly longer in the oven—about 40 minutes total instead of the 30 minutes the recipe calls for. The rule I follow is that whatever vegetable you choose should cut into roughly 2 cm pieces so everything times out correctly, because uneven sizing is what creates some pieces blackened and others still raw.
What Goes Alongside and Why
A crisp green salad is the obvious choice, cutting through the richness with acidity and cool texture. Steamed green beans bring their own quiet sophistication, and honestly, I sometimes just serve this with hunks of good bread to soak up the pan juices—there's no shame in that approach. If you're thinking about wine, a chilled Sauvignon Blanc works because the acidity mirrors the lemon, or a light lager if you're leaning into the casual comfort of it all.
- The pan juices are liquid gold, so make sure there's something to capture them or a spoon nearby.
- If you've got it, fresh lime juice works beautifully alongside or instead of lemon.
- Leftover traybake is genuinely excellent cold the next day, or warmed gently in the oven with fresh herbs stirred through.
Pin it This traybake has become my go-to when I want to cook something that tastes like I've been in the kitchen for hours when really I've barely been paying attention. It's the kind of meal that builds confidence in the kitchen because it's so forgiving and so visibly successful.
Frequently Asked Questions
- → Can I use chicken breasts instead of thighs?
Yes, you can substitute with chicken breasts, but reduce the cooking time to 25-30 minutes total to prevent them from drying out. Thighs remain juicier due to their higher fat content.
- → How do I know when the chicken is fully cooked?
Insert a knife into the thickest part of the thigh; the juices should run clear with no pink meat visible. Alternatively, use a meat thermometer to ensure the internal temperature reaches 75°C (165°F).
- → Can I prepare this ahead of time?
You can marinate the chicken and prep the vegetables up to 24 hours in advance. Store them separately in the refrigerator, then assemble and roast when ready to cook.
- → What can I serve alongside this traybake?
This pairs beautifully with couscous, quinoa, or crusty bread to soak up the flavorful juices. A crisp green salad or steamed green beans add freshness and complete the meal.
- → Can I make this less spicy?
Absolutely. Reduce the piri-piri seasoning to 1 tablespoon or substitute with mild paprika and a touch of garlic powder for a gentler flavor profile while maintaining the Mediterranean character.
- → How should I store leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C for 15-20 minutes until piping hot, or microwave individual portions for 2-3 minutes.